Coconut Pound Cake
Preheat oven to 300 degrees. Grease and flour a 9-inch bundt pain. Set aside.
¾ cup softened butter
¾ cup coconut milk
1 ½ cups white sugar
3 eggs, lightly beaten
1 tsp. vanilla
6 tbsp. shredded coconut
1 ¾ cups all purpose flour
1 ½ tsp. baking powder
½ tsp. salt
Mix together the flour, salt and baking powder, set
aside. Cream the butter and
sugar together until light and fluffy. Add the eggs and beat until well blended. Beat in half of the coconut milk,
then add half the flour mixture until well combined. Add the rest of the coconut milk, blend well. Finally add the last of the flour
mixture and the coconut.
Spoon into the prepared bundt pan and smooth out the top. Place in the oven and bake about
1 hour and 5 minutes to an hour and 20 minutes, or until a skewer stuck in the
middle of the cake comes out clean.
Remove from the oven, allow to cool 10 minutes in the pan. Carefully remove from the pan and
allow to cool.
When cool drizzle a glaze made from ¼ cup coconut milk mixed with enough
powdered sugar to make a thick cream. Allow to set before cutting.
I have a suspicion you could easily change the flavor of
this cake by making a glaze with 2 tbsp. each of dark rum, coconut milk,
pineapple juice and 4 tbsp. powdered sugar. Once the cake comes out of the pan, gently poke small
holes in the cake with a very thin skewer or toothpicks, then slowly dribble
the glaze mix over the cakes, allowing it to soak into the holes.
Another thing that might be good is to lightly toast the coconut and cool before adding to the cake batter. And instead of flouring the greased pan, sprinkle shredded coconut in it instead. It might also be good to bake in a sheet pan, when cooled spread with seedless raspberry jam or lemon curd, then top with whipped cream or serve it with some fresh berries. Use your imagination!
